Polyphenolic compounds of red wine: relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats

Abstract

Epidemiologists have observed that a diet rich in polyphenolic compounds may provide a positive effects due to their antioxidant properties. Red wine is an excellent source of polyphenolic compounds. Objective of this work is a review of the polyphenolic compounds of red wine. The first study evaluates the antioxidant properties of Sicilian red wines in relationship with their polyphenolic composition; the second investigates the corrective offects of some phenolic molecules on the metabolic syndrome induced in high-fructose fed rats.

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Published
2009-01-30
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Abstract Book
Keywords:
Antioxidant capacity, Polyphenols, Metabolic syndrome, red wine sprague-dawley rats
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How to Cite
Di Majo, D., La Guardia, M., La Neve, L., Giammanco, S., & Giammanco, M. (2009). Polyphenolic compounds of red wine: relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 82(1). https://doi.org/10.4081/jbr.2009.4730